Green Tea Masala is a blend of loose leaf green tea and a five spice combination (cloves, cardamom, ginger, nutmeg, cinnamon) that was created in my home by experimentation and experience – I hope my great-grandmother approves of the evolution of the family recipe. Since green tea is much more delicate, it called for a subtle spice blend. I particularly appreciate Green Tea Masala in the afternoon, brewed in a teapot with water just under boiling.

The green tea used in Vastu Chai comes from the popular hill station, Darjeeling where various small tea farmer initiatives have been integrated as co-operative organizations resulting in economically sustainable way of life. Darjeeling teas are known as the “champagne of teas” – the finest and most uniquely flavoured.

Green tea is steamed to interrupt the fermentation process, which allows the leaf to maintain a very similar composition to fresh leaves. Therefore, green tea contains a high concentration of polyphenols, chemicals with potent antioxidant properties, which have been associated to a variety of health benefits. The slight astringent, bitter taste of green tea is also attributed to polyphenols. The leaves are then rolled to regulate the release of natural oils and flavour during steeping.